« on: January 15, 2014, 06:41:51 PM »
Mike was at many NHCs over the years. Many on the board know him, thought I would post.
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That was great.
The only one puzzling thought I have is: what AA stands for in this situation?
Amanda, I'd be in the same quandary if I hadn't tasted Jeff Renner's and a couple other versions influenced by him. Maybe try Cluster and see if you get better comments.
Denny, that'd be like suggesting that you should use a bit of Fuggles in your wort. Cluster is naaasty (read in Cleveland's voice) in my world.
Continuing on the good discussion though, anyone care to post Renner's CAP recipe?
Does the NHC have sponsors?
Typically the (non brewing) industry conferences I've been to all sell sponsorship packages that come with a certain number of passes. Most of the time sponsors are vendors (law firms, accountants, etc).
I wouldn't expect anything different here. My guess is the conference doesn't pay for itself simply through ticket sales but maybe it does.
I hear what you all are saying, but I am skeptical about style guidelines applied to a historic style that no one has ever tasted.Jeff's CAP instantly reminded me of the beers my dad would drink when I was a kid and sneaked sips a long time ago.
I have a hard time believing that our grandparents and great grandparents went from being super hothead to swill drinkers during the 15 year course of Prohibition.
I recall reading an article once on historic IPAd, that instead of being hop bombs, they were probably of moderate bitterness, as the hops were not so bitter. I would suspect that to be true of CAPs.
Full Sail's Session is a pretty good example, IMHO.
It is a good beer, but I don't think it's hoppy enough for a true CAP.
This is one of the many reasons I'm looking forward to the guideline update. "Medium to high hop aroma/flavor/bitterness" leaves a lot to be interpreted if you don't have a classic example. I brew a CAP with 6 oz of Saaz - usual comments are 'not hoppy enough', whatever that means. I might just enter a Prima Pils type German Pils as a CAP and see if that's hoppy enough! HA!
It is easy to rehydrate. Sprinkle dry yeast onto 10 times the amount of water by weight (11g yeast into 110g water, which is 110mL, which is almost 1/2 cup. Water should be 90-100F. Let sit for 15 minutes. Stir into a slurry and pitch. If there is a huge temperature difference between the yeast and wort you might want to temper the yeast by adding small amounts of wort.
Put me in the "when it tastes good camp". Unless you are absolutely opposed to fining (and I can't see why you logically would be) there should be no reason to lager a 1.048 beer for 6 weeks unless you really just want to. 2 weeks is usually plenty.Tasting is good advice. I need to do more fining, have some BioFine Clear to try.
A traditional Bock may be perfect 4-6 weeks. Or it may be just as good at 2-3. Taste it and see.
hopfenundmalz thanks for link. Learning something new been reading the typical home brewing books a couple years now and never recall a copper. Thanks VinIt is a little obscure as most boil "coppers" are SS these days.